Pineapple Menaskai

Pineapple Menaskai is a sweet, tangy and spicy curry from the Mangalorean cuisine. Pineapple chunks are cooked in a coconut based gravy. This sweet and sour gravy pairs well with steamed rice. In Karnataka, wedding menus are incomplete without this dish. Here’s the recipe :


2 cups chopped pineapple
½ cup fresh grated coconut (nariyal)
5 dry red chillies  (sookhi laal mirch)
½ tsp mustard seeds (sarson/ rai)
1 tsp split black gram (udad dal)
a tsp of cumin seeds (jeera)
1 tbsp coriander seeds (dhaniya)
8 to 10 fenugreek seeds (methi seeds)
A marble sized ball of tamarind (imli)
A large piece of jaggery (gud)
Few curry leaves (kadi patta)
½ tsp turmeric powder (haldi)
2 tsp oil (tel)
Salt to taste (namak)

For tempering

1 tbsp oil (tel)
1 tsp split black gram (udad dal)
½ tsp mustard seeds (sarson / rai)
Few curry leaves (kadi patta )
½ tsp asafoetida (hing)

Pineapple Menaskai


  • Heat 1 tsp oil in a pan.
  • Add dry red chillies and roast.
  • Remove from the pan and add mustard seeds, split black gram, cumin seeds, coriander seeds, fenugreek seeds and roast.
  • Now, to a mixer jar, add the roasted chillies, roasted spices, fresh coconut, tamarind, jaggery, curry leaves, turmeric powder, ¼ cup of water and blend to a fine paste.
  • Keep this aside.
  • Heat 1 tsp oil in a pan.
  • Add the chopped pineapple and saute.
  • Cook covered for 8 to 10 minutes. 
  • Now, add the masala paste and cook for another 4 to 5 minutes.
  • Add salt as per taste. 
  • Add little water to get the desired consistency.
  • For tempering, heat oil in a small pan.
  • Add split black gram, mustard seeds, curry leaves and asafoetida.
  • When the seeds start crackling, pour the tempering to the Pineapple Menaskai.
  • Serve hot with steamed rice.